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Chahohbili

Cooking recipes / Second-course recipes / Meat dishes / Game

1 serving

Portions of the bird or game are salted, fried and simmered with sautéed onions in tomato sauce, with wine or wine vinegar, lemon juice, herbs and spices until tender.

onions - 100 g, tomatoes - 40 g, salt to taste, lemon - 20 g, goose - 250 g, or turkey - 200 g, or pheasant - 220 g, or duck - 230 g, flour - 5 g, spices to taste, tomato puree - 20 g, melted butter - 20 g, or margarine - 20g, greens - 10g, white table wine - 10g, or vinegar - 10g